Starch - The Good, The Bad, and The Bland

Diet and nutrition are a cornerstone of health and wellness. Small changes can have big impacts! With so much research and so many opinions, many people still struggle with what they should be eating. When looking for help, it’s difficult to wade through the various schools of thought since people become entrenched in their dietary camps: keto, carnivore, vegetarian, Mediterranean, etc. Recent trends have been leaning toward decreasing or eliminating carbohydrates in general. But, if history has taught us anything, vilifying specific food groups can have consequences. Are all carbs bad? If our industry espouses a personalized approach to health, shouldn’t that include diet?

In today’s episode, we discuss the good and bad of carbohydrates – and more specifically starch. We discuss the different types of starch and the fact that not all carbs are created equally

Today on The Lab Report:

• 2:25 Why are we vilifying carbohydrates?
• 5:00 Not all carbs are created equally – let’s talk starch basics
• 6:45 Starch digestibility and glycemic index
• 8:30 Slowly digestible and resistant starch
• 12:00 Effects on the microbiome
• 15:15 Starchy foods and Retrogradation
• 19:00 Glycoalkaloids, potato safety, corn starch
• 21:10 Question of the Day
  • Is there anything nutritious in a potato?

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Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.

 

 

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